Food

Engineered growth factors for cultured meat production. Enantis engineers high-performance proteins and enzymes. One of their main areas of expertise is the development of cost-effective growth factors specifically designed for cultured meat production. Cultured meat is genuine meat but lab-grown by cultivating animal cells. With this process, the industry can replicate real meat's sensory and nutritional profiles while avoiding the environmental and animal welfare impacts of traditional meat production.

Creates products through technologies derived from yeast production and focuses on yeast-related biotechnology applications and research. Oriental Yeast Company produces recombinant enzymes, recombinant human proteins, coenzymes, and substrates to improve crop yields, develop vaccines, and also offer customized dough improvers. Customizing dough for each client allows clients to maximize food quality while lowering costs and ingredient waste. Some of Oriental Yeast Company's coenzymes are used in manufacturing of Active Pharmaceutical Ingredients (API) through biocatalysis. 

Uses waste coffee pulp and skin to create dense, nutritional flour. Every year, the global coffee industry generates 46 billion pounds of coffee cherry byproduct. The waste is then sent to landfills that emit 16.6 million metric tons of CO2. To combat this problem, this company uses coffee pulp and skin waste to make flour. This flour is nutrient-dense as it's high in fiber and mineral content (calcium, iron, zinc, and antioxidants). By reducing fruit decaying in fields, this process reduces the emission of greenhouse gases. The company claims this process resulted in 280,702 lbs.

Enzymatic interesterification for producing edible fats and oils that contain no trans fatty acids. Archer Daniels Midland Company and Novozymes have created enzymatic interesterification to replace chemical interestification processes. Trans fatty acids are a strong risk factor for heart disease. Trans fatty acids are formed during the hydrogenation process and are found in high concentrations in various foods. Interesterification is the most effective way to decrease trans fat content in food without adversely manipulating it.

Technology that uses a protein tag that selectively binds to amino acids to measure protein concentration. The Sprint® Rapid Protein Analyzer uses iTAG® protein-tagging technology. The iTAG® solution selectively binds to three amino acids present in proteins: histidine, arginine, and lysine. The iTAG® solution is acidic and connects with the basic group of these amino acids when it comes into contact. After removing the iTAG® solution through filtration, colorimetry is used to determine protein concentration.